Pioneer Ice Cream
4 ounces cream cheese, softened
2 cups whipping cream
3 1/2 cups whole milk
1 egg, beaten
1 cup sugar
1/2 envelope unflavored gelatin (about 1 1/4 teaspoons)
1 1/4 cups instant nonfat dry milk
1/2 cup chopped dried sweetened tart cherries
1 cup coarsely crumbled honey graham crackers
1/4 cup English toffee bits
Gradually stir cream into softened cream cheese. Add whole milk and beaten egg.
Combine sugar, gelatin and dry milk; mix well. Stir into milk mixture. Place mixture in top of double boiler and, stirring constantly, heat to 165 degrees (this will pasteurize the egg – making it safe to consume). Cool quickly by placing pan in ice water and stirring mix while cooling.
Pour custard in ice cream freezer canister and freeze according to manufacturer’s directions. When ice cream is almost frozen, add chopped dried cherries, coarse crumbled graham crackers and toffee bits; continue to freeze. When ice cream is frozen, place in freezer or pack ice around canister to “ripen” /harden for 3-4 hours or (unless you can’t wait) enjoy immediately.